When it feels like spring, but there’s nothing growing yet. Hopefully you had the forethought to freeze some berries last season.
Pie Crust
- 1 cup flour
- 6 T butter
- 2 1/2 T cold water
Cut very cold butter into tiny pieces and combine into flour. (I usually use my fingers to break down the butter into “pea sized” pieces). Add water a tablespoon at a time — mixing the ingredients with a fork or by hand until dough is combined but not sticky. (Note: pie crust dough doesnt need a lot of kneading, so just when the ingredients are combined, it is probably ready). Form the dough into two balls, wrap in plastic wrap and refrigerate for 30 minutes. After 1/2 hour, roll out one of the balls into a very thin circle and place into a pie tin. With the other dough, roll out and cut into latices.
Pie filling
- 2 1/2 cups frozen strawberries (thawed and drained)
- 1 1/2 cups frozen blueberries (thawed and drained)
- 1/4 cup flour
- 1/2-3/4 cup sugar
Combine berries in large bowl. Mix in flour and sugar and let stand for 20 minutes. Pour into pie tin. Lattice the sh%$ out of the top. Bake at 450° for 10 minutes, reduce to 350° and bake for 40 minutes or until golden brown.
Drink the strawberry water with a few ice cubes and a squeeze of lemon.
